Blinis Recipe

Origin: Russia      Period: Traditional

Blinis are the traditional Russian buckwheat flour yeasted pancakes that are traditionally served with vodka and caviar. But they work as a wonderful base for many starters, particularly ones involving fish and cream.

Ingredients:

6 tbsp lukewarm water
1 packet dried active yeast
90g buckwheat flour
230g plain flour
140ml lukewarm milk
3 eggs, separated
1/2 tsp salt
1 tsp sugar
230g unsalted butter, melted
430ml sour cream
fish roe, smoked salmon, smoked or pickled herring, cream cheese etc for topping

Blinis Preparation:

Method:

Add the lukewarm water to a bowl and sprinkle the yeast over the top then stir in and leave to stand in a warm spot for 5 minutes. Meanwhile, place all the plain flour and half the buckwheat flour in a large bowl. Make a large well in the centre and pour in half the warm milk and the yeast mixture. Slowly incorporate the flour into the liquid and beat until completely smooth. Cover with a tea towel and place in a warm spot for at least three hours, or until doubled in volume.

Add the remaining buckwheat flour and vigourously beat into the mixture then set aside to stand for 2 hours before beating in the remaining milk, egg yolks, salt, sugar and 2 1/2 tbsp of melted butter and of sour cream. Add the egg whites to a clean, dry, bowl and beat until stiff then fold into the batter. Cover the mixture again and leave to stand for 30 minutes.

Brush a large frying pan with melted butter and when hot add about 3 tbsp per blini into the pan. When the top of the blini begins to bubble turn them over and cook for about 1 minute on the other side, or until nicely coloured. Set aside to keep warm as you continue cooking the blinis. Brush the pan with more butter between each batch.

Serve with a bowl of melted butter, a bowl of sour cream and a mix of toppings (typically preserved roes and preserved fish).

Read: Recipe Articles and Reviews

More European recipes...

More recipes for starters...

More Traditional recipes...

More recipes for Pies and Tarts...

More recipes for Eggs...

More recipes for Carbohydrate Staples...

More breakfast recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary